As has been the last few smokes it took longer than normal get be ready. The brisket took 9 hours. I started the toothpick test at 180°
At 195° I like the way it probed so I called it done. Wrapped in foil for 45 min. then into the fridge to cool. I am still not sure if I will slice
or chop it.
Here are the cooked shots.
More to come.